Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2004
Volume 7
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Zaborowska Z. , Uchman W. , Bilska A. , Jeleń H. , Rudzińska M. , W±sowicz E. 2004. EFFECT OF STORAGE TIME ON CHOLESTEROL OXIDATION PRODUCTS IN METKA TYPE SAUSAGE, EJPAU 7(2), #07.
Available Online: http://www.ejpau.media.pl/volume7/issue2/food/abs-07.html

EFFECT OF STORAGE TIME ON CHOLESTEROL OXIDATION PRODUCTS IN METKA TYPE SAUSAGE

Zofia Zaborowska, Waldemar Uchman, Agnieszka Bilska, Henryk Jeleń, Magdalena Rudzińska, Erwin W±sowicz

 

ABSTRACT



The effect of storage on the cholesterol oxidation products (COPs) content, lipid oxidation, hydrolytic changes, pH, ascorbic acid and nitrite contents in metka sausage was studied. All parameters were examined after 1, 7, 14 days of storage at 4°C in darkness. Statistical analysis showed influence of storage time on all parameters. Significant increase (p = 0.05) of peroxide value, acid number and pH value was noted. Storage time had a significant effect (p = 0.05) on the decrease of ascorbic acid and nitrite level. The content of particular oxysterols and sum of oxysterols statistically decreased (p = 0.05).

Key words: cholesterol oxidation products, peroxide value, acid number, metka sausage, storage time..